Baked Eggs with Mushrooms
Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
20
mins
Total Time:
25
mins
Ingredients
Mushroom spinach filling
-
2
tbsp
unsalted butter
-
200
g
mushrooms
-
2
cloves garlic
-
2
tsp
fresh thyme leaves
-
1/4
tsp
kosher salt
-
1/8
tsp
black pepper
-
4
cup
baby spinach
Baked eggs
-
4
large eggs
-
Pinch salt and pepper
-
1/4
cup
thickened cream
-
4
tbsp
parmesan
-
1/8
tsp
smoked paprika
-
2
tsp
chives
Instructions
-
Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
-
Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
-
Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
-
Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
-
Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
-
Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!